MEMPHIS STYLE BBQ RIBS

      Title: MEMPHIS STYLE BBQ RIBS
  Categories: Barbecue, Sauces
       Yield: 1 Servings
  
       3 lb Baby back ribs
       2 ts Salt
       2 ts Pepper; coarsely crushed
            Apple juice for basting
       1 c  Red wine vinegar
       2 c  Onion; chopped
       2    Cl Garlic; minced
     1/4 c  Mustard
     1/2 c  Brown sugar; packed
     1/2 ts Louisiana hot sauce
       2 c  Ketchup
       2    Lemons; thinly sliced
  
   Trim as much fat as possible from ribs. On bone side, work knife tip
   beneath membrane that covers bone until finger can be work under rack
   memebrane, loosening enough to get firm grip (try papper towel to hold
   membrane). Then peel membrane off rack. With knife scrape any fat
   away from bone. Sprinkle ribs on both sides with even, light coat of
   salt and pepper. Place ribs, bone side down, on grill. Grill over low
   fire for 1 1/2 hours, turning every 15-20 min. Baste with apple juice
   at every turn during the first half of cooking period, either by
   brushing on or simply sparying apple juice from sray bottle. If
   smoking with indirect heat, turn at 1 hour intervals, cooking 4-6
   hours. Combine vinegar, onion, garlic, mustard, sugar and hot sauce
   in blender and blend till smooth. Place in saucepan and add ketchup.
   Simmer 20min. Add lemon slices. Stir occasionally to keep from
   sticking. Use sauce as frequent baste for last half of cooking
   period. Becareful not to burn ribs (sugar has tendancy to burn. Serve
   remaining sauce on side.
[ add our full cookbook to your website ] [ Search The Cookbook ]